Hoppin John Recipe (From 2011)

 

HAPPY NEW YEARS EVERYBODY! You know you have to have your Black eyed peas for good luck.....What better way to have them , than in a nice bowl of that southern delicacy, Hop N John. Here is my recipe- 

  INGREDIENTS: 

 •1 pound dried black-eyed peas 

 •2 small smoked ham hocks or meaty ham bone 

 •2 medium onions, divided 

 •3 large cloves garlic, halved 

 •1 bay leaf 

 •1 cup long-grain white rice or yellow rice 

 •1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved 

 •1 medium red bell pepper, chopped •1/2 green bell pepper, chopped •3 ribs celery, chopped 

 •1 jalapeno or serrano pepper, minced •2 teaspoons Cajun or Creole seasoning 

 •1/2 teaspoon dried thyme leaves •3/4 teaspoon ground cumin •3/4 teaspoon salt •4 green onions, sliced

  DIRECTIONS: 1.In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic. 

 2.Add 2 1/2 cups of water to the pot and bring to a boil. 

Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes. 

 3.Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. 

Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread. Enjoy!

Vegetarian Carbonella

 I thought since it's the end of the year I'd put something healthy on this post.

Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. 

Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger or check out this list.

Any wayyyyy here is the recipe-

INGREDIENTS:

12 oz. fettuccine or other long pasta

 Kosher salt 

 1 lb. asparagus, trimmed, cut into 2" –3" pieces 

 4 garlic cloves, thinly sliced 

 ¼ cup extra-virgin olive oil 

 Freshly ground black pepper 

 ¾ tsp. smoked paprika 

 3 large egg yolks 

 ¾ cup pre-grated vegetarian Parmesan, plus more for serving.

DIRECTIONS:

Cook pasta in a large pot of boiling generously salted water, stirring occasionally and adding asparagus when pasta has 1 minute left to go, until pasta is very al dente, about 3 minutes less than package directions. 

 Step 2 Meanwhile, combine garlic and oil in a medium Dutch oven or other high-sided pot and set over medium heat; season very generously with pepper. Cook, stirring often, until garlic is light golden, about 2 minutes. Remove from heat and stir in paprika; set aside. 

 Step 3 Place egg yolks in a medium bowl. Scoop out 1 cup cooking liquid from pasta and, whisking constantly, gradually add to egg yolks to temper. Season with salt and pepper; set aside. 

 Step 4 Drain pasta and asparagus, reserving 2 cups pasta cooking liquid; transfer pasta and asparagus to pot with reserved garlic oil. Set back over medium heat and toss to coat. Tossing constantly, add 1 cup pasta cooking liquid, followed by reserved yolk mixture, then ¾ cup Parmesan. 

Cook, tossing constantly and reducing heat as needed to keep mixture below a simmer, until cheese is melted and liquid thickens enough to coat pasta in a glossy, silky sauce, about 5 minutes. (This might be easier on your hands if you use 2 wooden spoons, as though you were tossing a salad, rather than trying to do it with 1 hand and a pair of tongs.) 

Add more reserved pasta cooking liquid if needed to loosen. 

 Step 5 Divide pasta among shallow bowls and top with more Parmesan and a few grinds of pepper.

And there you go...Enjoy!

Merry Christmas

 

Black Bean Burgers

 Here is a nice , Mid Winter comfort food treat....Black Bean Burger.

INGREDIENTS:

2 cans (14.5 ounces each) seasoned black beans 

1 c. seasoned breadcrumbs 

1/4 c. grated white onion 

1 whole egg 

1/2 tsp. chili powder salt and pepper hot sauce (I used Choloula) 

8 slices Swiss cheese olive oil, for frying butter, for frying and grilling 4 whole Kaiser rolls or good hamburger buns 

Mayonnaise

 Lettuce or other greens 

Sliced tomato

DIRECTIONS:

Drain, but do not rinse, the black beans. 

Place them in a bowl and use a fork to mash them. 

Keep mashing until they're mostly broken up, but still have some whole beans visible. 

Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. 

Stir until everything is combined, then let the mixture sit for 5 minutes. 

 Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. 

Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.)

 Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.) 

 Grill the buns on a griddle with a little butter until golden. 

Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Top with lettuce and tomato, then pop on the lids! Yum.

Enjoy!  Eat Well My Friends!

Happy Thanksgiving

 

Steak Nachos

 

Heyyy Folks, Let's talk about Nachos...The beloved nacho, in all its gooey glory, has won over the hearts of women, children, and beer-swilling, face-painting sports fans alike. Too bad the average plate of restaurant nachos packs more than 1,500 calories. This recipe uses a spicy cheese sauce (which actually saves calories), a healthy amount of salsa, and plenty of fixings to deliver a high-flavor, low-calorie plate of goodness.

INGREDIENTS:

8 oz skirt or flank steak 

 1 tsp chili powder Salt and black pepper to taste 

 1 Tbsp butter 

 1 Tbsp flour 

 3⁄4 cup low-sodium chicken stock

 11⁄2 cups shredded reduced-fat Jack cheese

 1⁄2 cup bottled salsa verde 4 oz tortilla chips

 1⁄2 (14–16oz) can pinto beans 

 1 jalapeño pepper, thinly sliced 

 1 red onion, diced 

 2 Roma tomatoes, diced

 Chopped fresh cilantro or scallions (optional)

DIRECTIONS:

1.Preheat a grill, grill pan, or cast-iron skillet. 

2.Season the steak with the chili powder, salt, and pepper and grill for 3 to 4 minutes per side, until medium-rare. Let the steak rest. 

3.Preheat the oven to 400°F. 

4.Heat the butter in a medium saucepan over medium heat. 

5.Stir in the flour and cook for a minute, then slowly whisk in the stock. 

6.Simmer for a few minutes, then stir in the cheese and salsa and continue stirring until the cheese is fully melted. 

7.Chop the steak into small pieces. 

8.Arrange the chips in a single layer on a large cookie sheet or baking pan. 

9.Top evenly with the beans and steak, then drizzle on three-quarters of the cheese sauce. 

10.Top with the jalapeño and onion. 

11.Bake for about 15 minutes, until the cheese is fully melted. 

12.Top with the remaining cheese sauce, tomatoes, and cilantro if using.

ENJOY!  Eat well my friends!

Beanless Chilli

 

Hey Guys,Gals too..While this regional chili style has no beans, it will still come out satisfying for those who love chili, whether you eat it alone or atop a hot dog or Frito pie. Beanless chili is just one of the most iconic Texas dishes you can make at home.

BEANLESS TEXAS CHILI-

INGREDIENTS:

4 Ancho chiles, de-stemmed 

 1 chipotle chile, de-stemmed 

 1 chile de arbol, de-stemmed 

 1 onion, chopped 

 3 cloves of garlic, minced 

 6 tablespoons paprika 

 2 teaspoons cumin seeds, toasted and ground 

 2 teaspoons chili powder pinch of red pepper flakes 

 2 tablespoons salt 

 1 tablespoon black pepper, freshly ground 

 3 pounds beef, such as smoked brisket, chick, or tri-tip, cut into half-inch pieces 

 1 tablespoon canola oil

DIRECTIONS:

In a large Dutch oven, add chiles, onion and garlic. Add just enough water to cover and bring to a boil over high heat. Turn off the heat, cover the pot and let the ingredients steep for 10 minutes until softened. Add paprika, cumin, chili powder, red pepper flakes, salt and pepper. 

 Lightly season beef with salt and pepper. Heat oil in a large skillet over medium-high heat and add beef. Sear for 5 minutes, until browned. Add beef to chile mixture and enough water to cover. Simmer, covered, over medium-low heat for 45 minutes, occasionally using a heatproof potato masher to mix the meat and spices. 

Remove from heat, set aside to cool and refrigerate overnight to intensify the flavor. Reheat chili in a large pot over medium heat. Ladle hot chili into bowls and top with cheddar cheese, onion, and pickled jalapeno peppers. Serve with sour cream on the side. Recipe courtesy of Jack's BBQ.

Enjoy, Eat Well My friends!

Sweet Potato Yogurt

 

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, you’ll just need two ingredients.

INGREDIENTS:

2 sweet potatoes (12 to 14 ounces total), rinsed and patted dry 

 1 cup Greek yogurt

DIRECTIONS:

1. Heat the oven to 450°F. 

2. Add the sweet potatoes to a sheet pan (lined with parchment or foil, if you’d like, for less clean-up). Roast for 45 to 60 minutes, until a knife easily pierces the flesh. 

3.Let cool until you can peel away the skin without burning your fingers. Throw away (or eat) the skin and add the sweet potato flesh to a food processor. Blend until completely smooth and silky. Let cool until room temperature (or speed things up by sticking in the fridge). 

4.Stir the cooled sweet potato puree into the yogurt until blended. Store in the fridge.

Enjoy! Eat Well My friends

Braised Lamb Shank

This slow-cooked lamb shank is fit for a king! As it cooks, the lamb is infused with the flavors and juices from the veggies and herbs, leaving the lamb tender and flavorful.

This just might become your new go-to lamb recipe.

INGREDIENTS:

4 small lamb shanks , about 3/4-1 pound each; preferably local farm raised & grass-fed, at room temperature

3 tablespoons olive oil

1 cup diced onion , about 1 medium

1 cup diced carrot , about 1 large

4 garlic cloves , minced

1/2 cup good quality red wine

2 cups good quality beef stock , homemade or store bought

1 cups good quality chicken stock , homemade or store bought

3 tablespoon tomato paste

1 tablespoon fresh rosemary , chopped (can substitute 1 teaspoon dried rosemary.

DIRECTIONS:

1.Take the lamb shanks out of refrigerator and let come to room temperature before cooking (about 1/2-1 hour).

 2.Preheat oven to 325F/163C degrees.

 3.Heat a large dutch oven over medium-high heat. Add tablespoon of olive oil and sear the shanks on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.

 4.Reduce heat to medium and add onion, carrot, and garlic to the pan. Sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef and chicken stocks, tomato paste, and rosemary and stir well. Increase heat again to medium-high and bring sauce to a boil. Return lamb shanks to the pan, cover, and place in the preheated oven.

 5.Braise the shanks for 2-2 1/2 hours, or until lamb is fork tender.

 6.Place the cooked shanks on a serving dish. Skim excess fat off top of cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Place one lamb shank on a plate, spoon sauce over it, and sprinkle with chopped parsley.

I'm certain you'll love it!

Sunday Dinner Stew

I know it's not Sunday and all this is ,is Beef stew, but I'm Bored...I needed something to put on this Blog..

This easy recipe can be made in less than 30 minutes and requires just five ingredients.

INGREDIENTS:

1 pound small new potatoes

 3 large carrots, halved lengthwise and cut up

 1 17 ounce package refrigerated cooked beef tips with gravy

 1 ¼ cups water

 1 bunch green onions, chopped

Fresh or dried Thyme

See, Just Five Things! (Okay, six!)


DIRECTIONS:

1. Rinse potatoes. Halve or quarter large potatoes for fairly uniform size. Place potatoes in a large microwave-safe bowl. Cover with vented plastic wrap and microwave on 100 percent power (high) for 5 minutes. Add carrots; cover and cook for 5 to 7 minutes, just until potatoes and carrots are tender.



2.In a Dutch oven combine potatoes and carrots, beef tips in gravy, and the water. Cook over medium-high heat just until bubbly around edges. Add green onions. Cover and cook for 5 minutes more or until heated through. Ladle into bowls. Sprinkle with thyme.

Change Up: Substitute 1 pound sweet potatoes, peeled and cut up, for the new potatoes. Along with the chopped green onions, add a handful of chopped kale. Serve the stew with crusty bread or whole grain crackers.


See, that was simple...Enjoy!  Eat Well My friends!

Churros

Loved by Detective Carlotta Rodriguez-Wallace

 And Latina Attorneys

 Sofia Garcia

And Jessica Sanchez-Burrows..

(Shameless plug for my fiction blogs- ESCAPADES AND VENTURES)

Churros remains a much loved desert and treat in the real world too!

You can find a type of fried dough in nearly every cuisine and one of our favorites is the Spanish churro. Many countries have adopted the churro since it's creation and our version more closely resembles the Mexican version. The doughs are very similar, but the churros you find in Spain will typically be coated in sugar whereas the ones in Mexico will be coated in cinnamon and sugar. Since I  love the cinnamon and sugar combo, I went that route.


I don't often feel like breaking out all of my oil to fry things. But when you have an easy churro recipe this delicious, it's absolutely worth it. They only take a few minutes to fry and will actually still taste good at room temp, making them a great party dessert!


INGREDIENTS:

For the churros

1 c. water

 6 tbsp. butter

 2 tbsp. granulated sugar

 1 tsp. pure vanilla extract

 1 c. all-purpose flour

 1 tsp. kosher salt

 2 large eggs

 Vegetable oil, or Olive oil  for frying Cinnamon sugar


For the chocolate dipping sauce

3/4 c. dark chocolate chips

 3/4 c. heavy cream

 1 tsp. ground cinnamon

 1/4 tsp. kosher salt

DIRECTIONS :


1.Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.

 2.To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.

 3.In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag.

 4.Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.

 5.Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine. 6.Serve churros with chocolate dipping sauce. It's important to note that the 10 minute cooling time before frying is very important. Your batter will stiffen as it cools allowing it to fry better!

Enjoy!  Eat Well My Friends!

Cajun Jambalaya Pasta

Ummmm Here is a hummer for the summer..Cajun Jambalaya Pasta.

I won't waste time on Verbiage...I'll get right to it..


INGREDIENTS:


2 fluid ounces olive oil

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons and 2 teaspoons Cajun spice blend, separated 4 ounces red, yellow and green peppers, cut into thin strips

 4 ounces red onions, cut into thin strips 6 ounces shrimp, shelled and deveined 1 tablespoon blanched garlic, minced ½ teaspoon kosher salt ¼ teaspoon ground black pepper 4 ounces Roma tomatoes, diced into 1-inch pieces

1 pound linguini pasta

1 tablespoon parsley, chopped


DIRECTIONS:

Step 1: Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.

Step 2: Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done (they'll only be partially pink). Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper and the reserved 2 teaspoons of the Cajun spice.

Step 3: Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done and the vegetables are tender.

 Step 4: Drop the pasta into boiling salted water and cook until al dente. Step 5: Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.


Enjoy, Eat well my friends

Blueberry Quinoa

Sometimes...every once in awhile I like to get adventurous for breakfast!
This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious!


INGREDIENTS-

1/2 cup quinoa, rinsed and well drained

2 cups unsweetened almond milk

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries, thawed

1/4 teaspoon vanilla extract

2 tablespoons chopped almonds, toasted

DIRECTIONS:

In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes.

Stir in almond milk, honey, cinnamon and salt; bring to a boil.

Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally.

Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.

This is for a morning when you want to eat but don't feel like cooking!

You can thank me later !

Apple Sauce Barbecue Chicken

Heyyy guys...This is one of those recipes that just by the title...I know I'm going to fix...

Darla Andrews , who created this recipe says -"You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest. "

INGREDIENTS:

4 boneless skinless chicken breast halves (6 ounces each)

1/2 teaspoon pepper

1 tablespoon olive oil

2/3 cup chunky applesauce

2/3 cup spicy barbecue sauce

2 tablespoons brown sugar

1 teaspoon chili powder

DIRECTIONS:

Sprinkle chicken with pepper.

In a large skillet, brown chicken in oil on both sides.

In a small bowl, combine the remaining ingredients; pour over chicken.

Cover and cook until a thermometer reads 165°, 7-10 minutes.

Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months.

Thaw in the refrigerator overnight.

 Cover and microwave on high until heated through, 8-10 minutes, stirring once.

Tender Pot Roast

Hey folks...Check this out...Perfect pot roast is hard to beat. It's rich and flavorful, filled with soft root vegetables and ultra-tender shreds of meat that basically melt in your mouth. And the gravy—made by thickening the cooking liquid—is so good, I could smother just about anything in the stuff. Put it all together, and this meaty one-pot meal is the truth, ruth!


INGREDIENTS:

1 tablespoon canola oil

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)

1/4 cup red wine, beer, beef broth or water, for deglazing

6 medium carrots, cut into thirds

 6 medium potatoes, peeled and quartered

1 large onion, quartered

3 teaspoons Montreal steak seasoning

1 (32-ounce) box beef broth

3 tablespoons cornstarch

3 tablespoons water

DIRECTIONS:

Step 1: Brown the roast If you're running short on time, you can skip this step, but we recommend browning the roast to make the pot roast more flavorful. Start by heating the oil in a large skillet over medium heat. Add the roast and brown it on all sides, about five minutes per side. When it's finished, remove the roast to a platter and deglaze the pan with the wine, beer, broth or water, using a spoon to release any burnt bits.

Step 2: Prepare the slow cooker and cook While the meat is browning, place the carrots, potatoes and onion in the bowl of a 6-quart slow cooker. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. Add the deglazing liquid and the broth and cook, covered, on low for 10 to 12 hours, until the beef and vegetables are tender. Editor's Tip: Since we've cut the vegetables into such large chunks, they should be able to stand up to this long, low-and-slow cooking time. If you're using smaller cut vegetables, you'll want to add them during the last three hours.

Step 3: Make the gravy Transfer the roast and vegetables to a serving platter and keep warm by tenting them with aluminum foil. Pour the cooking juices through a fine-mesh strainer into a fat separator. (If you don't have one, use one of these tricks for removing extra fat.) Skim off the excess fat, pour the juices into a small saucepan and heat over medium-high heat until the juices are boiling. Combine the cornstarch and water in a small bowl. Stir the cornstarch slurry into the juices and return the mixture to a boil, stirring constantly. Cook until the mixture is thickened, about 1 to 2 minutes. Serve the gravy over top of the roast.

Why Is My Crock-Pot Roast Tough? It's possible that your roast is tough because it's undercooked. The pot roast is done when a fork goes in easily and twists of tender threads of meat. If it can't twist easily, it needs extra cook time. That said, the main reason that most pot roasts turn out tough has to do with cooking temperature.

The tough muscle fibers and connective tissue in the roast require low temperatures and long periods of time to break down. If you try to speed up the cooking process by blasting the roast with high temperatures, the muscle fibers will seize up and become extra tough. On the low setting of a slow cooker, this roast takes anywhere from eight to twelve hours, but it's totally worth the wait.

Does the Pot Roast Need to Be Covered in Liquid? Pot roast is a braised dish, so the roast doesn't need to be covered in liquid. You only need enough to come up about halfway up the side of the roast. As the pot roast cooks, it's important to peek in from time to time, ensuring that all the liquid hasn't evaporated. If the liquid level drops below a quarter of the way up the roast, the roast can turn out dry, so you'll want to add more. Plus, you want to make sure there's enough liquid to make that tasty gravy!

There you have it..Enjoy!  Eat Well My Friends and stay safe during this coronavirus quarantine..

Chicken Tettrazini

Hey Guys and Gals...Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too


INGREDIENTS:

8 ounces uncooked spaghetti

2 teaspoons plus

3 tablespoons butter, divided

 8 bacon strips, chopped

2 cups sliced fresh mushrooms

1 small onion, chopped

1 small green pepper, chopped

1/3 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 cups chicken broth

3 cups coarsely shredded rotisserie chicken

2 cups frozen peas (about 8 ounces)

1 jar (4 ounces) diced pimientos, drained

1/2 cup grated Romano or Parmesan cheese


DIRECTIONS:

Preheat oven to 375°.

Cook spaghetti according to package directions for al dente.

Drain; transfer to a greased 13x9-in. baking dish.

Add 2 teaspoons butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender.

Remove from pan. In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened.

Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.


Enjoy!  Eat Well My Friends and Stay Safe During this Pandemic!

Potato Kielbasa Skillet

Hey Fam, No need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect during this Coronavirus Quarentine when you're home and NEED to eat something different...Check it out!

INGREDIENTS:

1 pound red potatoes (3-4 medium), cut into 1-inch pieces

3 tablespoons water

 2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 tablespoon olive oil

1/2 cup chopped onion

3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled

DIRECTIONS:

1.Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain.

2,Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender.

3.Add potatoes; cook and stir until lightly browned, 3-5 minutes.

 Stir in brown sugar mixture; bring to a boil.

 Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally.

Stir in spinach until wilted. Stir in bacon.

Test Kitchen Tips •Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. •Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads. •These skillet dinner recipes will blow your mind. 

ENJOY!  Eat well my friends and stay inside...Flatten the curve!

Cranberry Chicken Margarita

Here is a recipe for those of you stuck inside that want to do something different...(I hope you can find the meat and the ingredients...Where I live...Chicken is getting very difficult to find!)


INGREDIENTS:

6 boneless, skinless chicken breast halves

 2 tablespoons olive oil

Coarse salt

1 small garlic clove, minced

1 cup Ocean Spray® Whole Berry Cranberry Sauce

 3 tablespoons tequila

1 teaspoon lime juice

1& 1/2 tablespoons chopped cilantro Lime wedges


DIRECTIONS:


Slice breasts in half horizontally.

 Pound with a meat mallet or rolling pin to about 3/8-inch thickness.

Heat oil in a large skillet over medium heat.

Add chicken and cook until lightly browned, about 3 minutes per side.

Remove chicken to a warm serving platter and sprinkle lightly with coarse salt.

Cover loosely with foil; keep warm until serving time.

Add garlic to skillet and cook over low heat 1 minute.

Stir in cranberry sauce and tequila; bring to a boil.

Reduce heat. Simmer 5 minutes or until sauce is thickened, stirring occasionally.

Stir in lime juice and cilantro.

Spoon some of the sauce over chicken.

Sprinkle with additional cilantro, if desired.

Serve immediately with remaining sauce, lime wedges and coarse salt. (Makes 6 servings. )


There, Enjoy...Eat Well My Friends...Stay Home, Stay Safe and Flatten the curve!

Herby Pasta with Garlic and Green Olives

When all else fails, just make pasta. Classic spaghetti and meatballs. Stuffed shells. The creamiest mac and cheese ever, or this...Herby Pasta with Garlic and Green Olives.

Dishes that rely on a quick sauté to bring out garlic's bright side, like this herb-laced riff on aglio e olio, require planning and vigilance—you need to have all your other ingredients at the ready to cool down that pan and not let the garlic get acrid and burnt. Also, feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well)


INGREDIENTS:

•12 oz. pappardelle or other wide noodle

•Kosher salt

•1/4 cup extra-virgin olive oil, plus more for drizzling

 •8 garlic cloves, smashed

•1 cup finely chopped parsley

•1 cup pitted Castelvetrano olives

•1/4 tsp. crushed red pepper flakes

•3 Tbsp. unsalted butter, cut into pieces

•1 cup basil leaves

•2 tsp. fresh lemon juice

DIRECTIONS:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.

Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.

Divide pasta among bowls and drizzle with more oil.


Enjoy!  Eat Well My Friends!

Potato And Pepper Sausage Bake

Here is another recipe for those of us...(All of us) who are stuck in the house because of the current Corona Virus quarantine..Potato and Sausage  Bake..

INGREDIENTS:

5 large Yukon Gold potatoes, peeled and cut into 1-inch cubes

1 large sweet orange pepper, sliced

1 large sweet red pepper, sliced

1 shallot, chopped

4 garlic cloves, minced

1 tablespoon olive oil

2 teaspoons paprika

3/4 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1 package (19 ounces) Italian sausage links

 Minced fresh thyme, optional

DIRECTIONS:

1.Preheat oven to 400°.

 Place the potatoes, sweet peppers, shallot and garlic in a greased 15x10x1-in. baking pan.

Drizzle with oil. Sprinkle with seasonings; toss to coat.

Spread evenly over pan, leaving room for the sausage.

 Add sausage to pan.

2. Bake, uncovered, until a thermometer inserted in sausage reads 160° and vegetables are tender, 30-35 minutes.

If desired, sprinkle with fresh thyme before serving.

Don't Sweat The Technique-

 •Arrange the sausages directly onto the pan instead of on top of the potatoes, so the potatoes cook evenly.



Enjoy!  Eat well my friends...Stay in the house..Stay safe.

Lasagna Toss

You guys know I like Pasta, Italian food of any kind...So Dig this...Stuck in the house during the quarantine..Here is an eas meal to fix..

INGREDIENTS-


1 pound ground beef

1/2 cup chopped onion

1 garlic clove, minced

1/2 teaspoon salt

1-3/4 cups spaghetti sauce 6 ounces spiral noodles, cooked and drained

1 cup Daisy small curd 4% cottage cheese

2 cups shredded part-skim mozzarella cheese, divided Grated Parmesan cheese

Minced fresh basil

DIRECTIONS-

1.Preheat oven to 350°.

 In a large skillet, brown beef with onion, garlic and salt.

Stir in spaghetti sauce; simmer until heated.

Remove 1 cup meat sauce; set aside.

Stir noodles into the remaining sauce.

Place half of the noodle mixture in a greased 2-qt. casserole.

Cover with cottage cheese and 1 cup mozzarella cheese.

 2.Add remaining noodle mixture; top with reserved meat sauce and remaining 1 cup mozzarella cheese.

Sprinkle with Parmesan cheese.

Cover; bake for 20-25 minutes.

Let stand 5 minutes before serving. If desired, sprinkle with basil.

And there you have it...Enjoy!

Savory Slow Cooker Oatmeal

The person I got this recipe from once put together a set of savory oatmeal toppings titled Oatmeal for Dinner.

She said she remembered adding Italian sausage

as a topping and thinking it would be great to get the sausage flavor into the oats themselves, instead of just sitting on the surface.

That's how this recipe was born. The slow cooker is perfect for steel-cut oats—long, patient simmering makes them tender all the way through. (For a more traditional, non-savory oatmeal option, check out our Slow Cooker Steel-Cut Oatmeal recipe with butter, sugar, and milk.) For the savory version, Italian sausage links—mild or hot, whichever you prefer—work well, but you can try other types of sausage too.

Start this before you go to bed, and in the morning you'll have nothing to do—just add toppings and make a pot of coffee. Stay away from the computer. Lie in bed. Open the windows. Listen to music. It's Sunday.

INGREDIENTS:

Slow Cooker Savory Steel-Cut Oatmeal Makes 4 to 6 generous servings 

1 tablespoon olive oil

2 large Italian sausage links (about 1 pound), mild or hot

2 cups steel-cut oats

8 1/2 cups low-sodium chicken broth

Freshly ground black pepper and kosher salt, (if needed )

Optional toppings: sliced hot chiles, vinegary hot sauce, pickled peppers, cilantro, fried eggs, sliced green onions.

DIRECTIONS:


Step 1: Set a medium skillet over medium heat. Pour in the olive oil, coat the bottom of the pan, and add the sausages. Brown them, turning a few times so they color evenly, until they're nice and brown on all sides, about 10 minutes. Don't worry about cooking them all the way through.

Step 2: Remove the sausages from the pan, halve them lengthwise, and cut into 1/2-inch pieces.

Step 3: Turn on your slow cooker. Add the steel-cut oats.

Step 4: Pour in the broth.

Step 5: Add the seared sausages. Stir everything together.

Step 6: Cook 4 to 5 hours on high or 8 to 9 hours on low. When done, taste the oatmeal: Grind in some black pepper and add salt if needed.

Serve in warm bowls and throw on one or more of the optional toppings!


Enjoy!  Eat Well My Friends

Nutella Pancakes

Slathering chocolate-hazelnut spread on top of a stack is fine, but wouldn't you much prefer to stuff it inside? You know, for effect?

This recipe for Nutella pancakes will become your go-to on Saturday mornings. We don’t just slather chocolate-hazelnut spread on top of the pancakes. (That, friends, is a rookie move.) Rather, we’ve come up with a foolproof trick for getting a melty Nutella core inside every single flapjack.


INGREDIENTS:

6 pancakes

 6 tablespoons Nutella

2 cups all-purpose flour

2 tablespoons sugar

1½ teaspoons baking powder

¾ teaspoons baking soda

Pinch of salt

4 tablespoons butter, melted

1 cup buttermilk

Nonstick cooking spray, as needed

Maple syrup, for serving (optional)

DIRECTIONS:

1. Line a baking sheet with parchment paper. Place 6 dollops of Nutella (1 tablespoon each) on the baking sheet, leaving room between each one. Using a knife or offset spatula, spread each dollop into a thin circle (about ⅛-inch thick and 2-2½-inches in diameter).

2. Transfer the baking sheet to the freezer and freeze the Nutella until it’s solid, at least an hour (or up to overnight).

3. When the Nutella rounds are frozen, make the pancakes. In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt to combine. Make a well in the center of the dry ingredients and add the butter and buttermilk. Mix to combine.

4. Heat a large skillet or griddle over medium heat. Spray the hot pan with nonstick spray.

5. Ladle or scoop ⅓ cup pancake batter onto the hot pan. Place a Nutella round in the center, then spoon a little more pancake batter (1 to 2 tablespoons) on top.

6. Cook until golden, 3 to 4 minutes, then flip the pancake and cook until it’s golden on the other side, 2 to 3 minutes more. Remove from the pan, set aside and continue with the remaining batter and Nutella rounds.

 7. To serve, stack three pancakes on each plate. Serve immediately with maple syrup on the side (if using).

And there you have it...Eat well my friends...Enjoy!

Strip Steak with Hasselback Potatoes

Hey folks,Coming up with dinner ideas for two (or four, or more) is often the most challenging part of cooking. Even seasoned professionals find themselves asking “what should I cook for dinner tonight?”

Whether you’re looking for ideas for healthy weeknight meals or a something a little more elegant for a special occasion, these easy date night recipes are all either perfect for two or can be easily divided. Or if you’re a fan of leftovers, make the full recipe and you’ll be all set for dinner another day.

Check out this recipe...

INGREDIENTS:

NEW YORK STRIP STEAK ( How to prepare it!)

1 1/2-inch strip steak (about 3/4 pound)

Kosher salt and pepper

2tsp. olive oil

4 cloves garlic, in skins

1 spring fresh rosemary

DIRECTIONS:

NEW YORK STRIP STEAK


1.Heat oven to 425°F. Heat medium cast-iron skillet on medium-high.

Season steak with 1/2 teaspoon each salt and pepper.

Add oil to skillet, then add steak, garlic, and rosemary and cook until steak is browned, about 3 minutes per side.

2.Transfer skillet to oven and roast until steak is at desired doneness, 3 to 6 minutes for medium. Transfer steak to cutting board and let rest at least 5 minutes before slicing.

INGREDIENTS:

Hasselback Potatoes


Serves: 4 4 (250g) baking potatoes

2 tablespoons butter, melted salt and pepper to taste

2 tablespoons finely grated Pecorino Romano cheese

1 tablespoon dried breadcrumbs

DIRECTIONS:

Hasselback Potatoes-


Preheat the oven to 220 C / Gas 7. Peel the potatoes, and place in bowl of cold water to prevent browning. Insert a skewer or thin knife along the bottom of the potato - this will prevent you from cutting through the whole way.

Make slices across the potato the short way about 3 to 6mm apart, making sure to cut down to the skewer but not all the way through the potato.

The slices should stay connected at the bottom.

Remove the skewer and return the potato to the bowl of water, and proceed with the remaining potatoes.

When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting tin. Drizzle with half of the butter, then season with salt and pepper.

Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter.

Sprinkle cheese and breadcrumbs onto the tops of the potatoes, and season with a little more salt and pepper.

Return to the oven, and bake for an additional 20 minutes, or until golden brown and nicely roasted.

There you have it...a different way to have Steak and Potatoes...Eat well my friends...enjoy!

White Chocolate Bread Pudding

It has been awhile hasn't it? almost a month...well I'm back with a super delicious desert/….

Need an idea for a perfect dessert? I have a perfectly delicious way to round out your meal. This bread pudding recipe is perfect for those who want an out-of-the-box dessert.

INGREDIENTS:

4 cups heavy cream

2 1/2 cups whole milk

1 1/2 cups sugar

4 egg yolks plus 1 whole egg

10 ounces chopped white chocolate or white chocolate morsels

1 1/1 cups toasted and coarsely chopped macadamia nuts

1 1/2 crusty French baguettes, cut into 3/4-inch cubes (about 14 cups)

Vanilla Bean Crème Anglaise, for serving


DIRECTIONS:

1.Combine the cream, milk, and the sugar in a large saucepan over medium-high heat and bring just to a boil. Add the white chocolate chips and remove from the heat. Let sit for 5 minutes, undisturbed, then whisk until the chocolate is completely dissolved.

2.Whisk the egg yolks and egg together in a large bowl. Whisk in 1 cup of the hot cream mixture, then gradually add the remaining cream mixture and whisk to blend. Add the macadamia nuts and the cubed bread and set aside to soak for 30 minutes.

3.Preheat the oven to 350 degrees Fahrenheit and butter a large baking dish.

4.Transfer the bread pudding mixture to the prepared baking dish and bake in the center of the oven until the bread pudding is puffed, golden brown and set in the center, about 1 hour. Remove from the oven and cool briefly before serving with the Vanilla Bean Crème Anglaise

Enjoy!

Fiesta Chicken Casserole

Happy New Year...This cheesy chicken casserole relies on budget-friendly pantry staples and cooked chicken, and best of all, it's ready in three simple steps: mix, dump and bake!

INGREDIENTS:

4 cups cubed or shredded chicken, cooked

1 (10- ounce) can Ro-Tel, undrained

1 cup instant rice, uncooked

2 cups grated Colby Jack cheese, divided

1 (10.75- ounce) can Cream of Chicken Soup

2 tablespoons taco seasoning 2 tablespoons milk

1/2 cup canned corn, drained optional –

1/2 cup black beans, drained optional garnish – sprinkle with chopped cilantro or parsley.

DIRECTIONS:

1. Preheat the oven to 350°F. Lightly coat a 9×9 baking dish with nonstick spray. Set aside.

2.In a large bowl combine the chicken, Ro-Tel, rice, 1 1/2 cups grated Colby Jack cheese, Cream of Chicken soup, taco seasoning, milk, corn, and black beans if using. Stir to combine.

3.Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.

4. Uncover and allow to sit for 5 minutes before serving.

There! How is that for the first meal of the year?   Enjoy!  Eat well my friends!

HAPPY NEW YEAR